The combined effect of incubation temperature, pH and sorbic acid on the probability of growth of non-proteolytic, type B Clostridium botulinum.
It has been reported that non-proteolytic strains of Clostridium botulinum will grow at 3.3 degrees C, and they are therefore of concern in relation to certain chilled foods. The effects of combinations of inhibitory factors may be used to reduce the risk of growth of these bacteria in foods. The combined effect of pH values between 4.8 and 7.0, temperatures between 6 degrees and 30 degrees C, and sorbic acid concentrations up to 2270 mg/l on the probability of growth from a single spore of non-proteolytic, type B strains in a culture medium has been determined. A mathematical model has been developed that enables the effect of varying combinations of these factors on the probability of growth of non-proteolytic, type B Cl. botulinum to be predicted.
Lund
B M
BM
Agricultural and Food Research Council Institute of Food Research, Norwich Laboratory, UK.
Graham
A F
AF
George
S M
SM
Brown
D
D
D003014:Clostridium botulinum / Q000254:growth & development*; D003470:Culture Media; D006863:Hydrogen-Ion Concentration; D015233:Models, Statistical; D011336:Probability; D013011:Sorbic Acid / Q000494:pharmacology*; D013696:Temperature
D003470:Culture Media; D013011:Sorbic Acid